Beetroot Cake

Ingredients:

All Purpose Flour (Maida) – 2 cups
Baking Powder – 2 tsps
Baking Soda – 1 1/2 tsps
Salt – 1/4 tsp
Cinnamon Powder – 1 tsp
Vegetable Oil – 1 cup
Granulated Sugar – 1 3/4 cup
Vanilla Extract – 2 tsps
Fresh Beetroots, peeled and grated – 3 cups
Ener-G Egg Replacer – 6 tsps

For Butter Cream Frosting: (optional)

Unsalted Soft White Butter – 100 gms
Icing Sugar – 1 1/2 cups
Vanilla Essence – 1/2 tsp
Milk – 2 tbsps
Salt – a pinch
Red Food Color – 1 drop (optional)

Method:

Preparing Cake:

1. Preheat oven to 180 degrees C/350 F.
2. Grease and dust a 13×9 baking tin. Keep aside.
3. Dilute egg replacer in 3/4 cup of luke warm water in a mixing bowl. Whisk thoroughly.
4. Add sugar, vanilla extract and oil. Mix thoroughly until well combined.
5. In another bowl, mix together all purpose flour, baking powder, baking soda, salt and cinnamon.
6. Add the dry ingredients to wet ingredients. Mix until well combined using a spatula. Do not over mix.
7. Add grated beetroot and mix using a spatula until well combined. The batter gets a rich pink color of the beetroot.
8. Pour the batter into the prepared tin.
9. Bake for 45 mins or until a skewer inserted in the centre of the cake comes out clean. Note:The pink color of beetroot in the batter baked-out which was a turn-off. But the cake tasted yum!
10. Remove the tin from the oven and place it on a wire rack for cooling.
11. Once cooled, unmould carefully.
12. Serve or frost the cake with butter cream and then serve.

1. Take butter in a large mixing bowl and cream it till light and fluffy at medium speed, using an electric mixer.
2. Beat in icing sugar, salt and vanilla essence. Beat well.
3. Add milk and a drop of red food color.
4. Beat until soft peaks are formed. Keep aside.
5. Left over butter cream can be refrigerated in an air tight container.

Frosting the Cake:

1. Place the prepared and cooled cake on a plate or a cake board. Make sure the cake has completely cooled down.
2. If the cake has a small dome like shape, flatten it by removing a thin layer, using a serrated knife, so that the top and bottom layer are parallel each other.
3. Using a spatula, spread the prepared butter cream evenly on top or all over the cake.
4. Refrigerate the cake for 15 minutes.
5. Cut and serve.